Pesce spada alla siciliana (swordfish with capers, olives and tomatoes) - Sicilia
Prep time
Cook time
Total time
Today swordfish are reducing in numbers so if swordfish is not available or you prefer to use something more sustainable, try monkfish. The taste is different but they share a meaty texture and a delicate flavour.
Recipe type: Main Course (Secondo)
Cuisine: Sicilia
Serves: 4
  1. Heat a frying pan over medium heat. Add the olive oil and swirl around the pan. Mix together the capers, olives, celery, vinegar and tomatoes in a bowl.
  2. Add the mixture to a frying pan and fry for 2 minutes.
  3. Add 60 mls of water (1/4 cup) to the pan and cook for 30 minutes, topping up the water as needed. Taste to see if salt is needed.
  4. Add the swordfish to the mixture and cook for 5 minutes (depending on the thickness of the cut).
  5. Flip over and cook for another 5 minutes until cooked through. Be careful not to let the fat escape as the swordfish will dry out. Serve the swordfish with the sauce on top.
Recipe by Living a Life in Colour at